Strawberry Poppy Seed Cake recipe

This post is also available in german/deutsch.We start the weekend with a delicious and moist strawberry poppy seed cake recipe. The cake is made from a delicious batter and fresh strawberry halves.

Cake dough and oven

Don`t stir the cake batter for too long and then immediately put it in the preheated oven. The oven door should only be opened after 40 minutes. Then you can use a wooden stick to check whether your cake is ready. The baking time can vary depending on the oven. For me the cake was ready after about 60 minutes. But best you check it yourself.

Strawberry Poppy Seed Cake

120-150 g granulated sugar
120 g plant based sour cream, room temperature
120 g plant based heavy whipping cream, room temperature
70 g butter, melted and cooled for 5 minutes
1 tbsp vanilla extract
190 g all-purpose flour
70 g blanched almond flour
4 tsp poppy seeds
20 g baking powder
pinch of salt
200 g halved fresh strawberries, divided
30 g sliced almonds
22 cm spring pan

Preheat oven to 180°C.
In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, sour cream, heavy cream, melted butter and vanilla extract at medium speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
In a large bowl, whisk together flours, poppy seeds, baking powder, and salt. Add flour mixture to sugar mixture, just until combined. Fold in strawberries.
Line bottom of pan with parchment paper.
Spoon batter into prepared pan; spread into an even layer. Sprinkle with sliced almonds.
Bake for 60 minutes.Bake until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack for 10 minutes. Carefully remove sides of pan; let cake cool completely on bottom of pan on a wire rack.
Before serving, garnish with confectioners’ sugar.

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Strawberry Poppy Seed Cake Recipe

This moist and delicious strawberry poppy seed cake recipe is easy to make and ideal for the fruity strawberry season. Its without eggs.

Course Cake

Cuisine easy recipe

Keyword strawberries

Servings 8 small slices

Author Klaraslife

Equipment

• 22 cm spring pan

Ingredients

• 120-150 g granulated sugar
• 120 g plant based sour cream room temperature
• 120 g plant based heavy whipping cream room temperature
• 70 g butter melted and cooled for 5 minutes
• 1 tbsp vanilla extract
• 190 g all-purpose flour
• 70 g blanched almond flour
• 4 tsp poppy seeds
• 20 g baking powder
• pinch of salt
• 200 g halved fresh strawberries divided
• 30 g sliced almonds

Instructions

• Preheat oven to 180°C.
• In the bowl of a stand mixer fitted with the paddle attachment, beat granulated sugar, sour cream, heavy cream, melted butter and vanilla extract at medium speed until well combined, about 2 minutes, stopping to scrape sides of bowl.
• In a large bowl, whisk together flours, poppy seeds, baking powder, and salt. Add flour mixture to sugar mixture, just until combined. Fold in strawberries.
• Line bottom of pan with parchment paper.
• Spoon batter into prepared pan; spread into an even layer. Sprinkle with sliced almonds.
• Bake for 60 minutes.Bake until a wooden pick inserted in center comes out clean. Let cool in pan on a wire rack for 10 minutes. Carefully remove sides of pan; let cake cool completely on bottom of pan on a wire rack.
• Before serving, garnish with confectioners’ sugar.

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